Cotechino on Potato Cream

Cotechino on potato cream is a typical winter dish highly appreciated in Italy, especially during the holidays. Cotechino is a rich and tasty sausage, perfect to pair with the smoothness of potato cream. Here’s how you can prepare it.

Ingredients

• 1 precooked cotechino (about 500-600 g)
• 1 kg of potatoes
• 200 ml of milk
• 50 g of butter
• Salt to taste
• Black pepper to taste
• Nutmeg to taste
• Fresh parsley (optional, for garnish)

Preparation

1. First, cook the cotechino following the instructions on the package. Usually, the cotechino is cooked by immersing it still sealed in plenty of cold water, bringing to a boil, and letting it simmer for about 2 hours.
2. While the cotechino is cooking, prepare the potato cream. Peel the potatoes and cut them into pieces. Cook them in salted water until they are soft, which will take about 20-30 minutes.
3. Once cooked, drain the potatoes well and pass them while still hot through a potato ricer, collecting the puree in a saucepan on low heat.
4. Gradually add the hot milk, stirring continuously. Also, insert the butter in pieces, stirring until it has completely melted into the puree.
5. Adjust with salt, pepper, and add a sprinkle of grated nutmeg. Continue stirring until a smooth and velvety cream is obtained.
6. Open the cotechino and slice it.
7. Place a bed of potato cream on each plate and lay the slices of warm cotechino on top.
8. If desired, decorate with a bit of chopped fresh parsley to add a touch of color and freshness.

Here is a dish capable of warming and satisfying even the most demanding palates on cold winter days!

Curiosity

Cotechino is traditionally linked to end-of-year celebrations, particularly New Year’s Eve dinner. It is said that eating cotechino and lentils brings prosperity and abundance for the new year, thanks to the round and full shape of the cotechino symbolizing abundance and the lentils reminiscent of coins.